Name: Chicken Enchilada Soup, Cantaloupe, Cucumber Water, DD Banana Cream Pie
Prep time: 15 min
Cook time: 35 min
Ingredients: 24 oz Water; ½ Cucumber (thinly sliced); Ice cubes (optional); 1 tsp Extra-virgin olive oil; ¼ cup White onion (finely chopped); ½ Jalapeño pepper (seeded and finely diced); ¼ Green bell pepper (finely diced); 2 TBSP Fresh cilantro (finely chopped); 1 clove Garlic (minced); ½ tsp Ground cumin; ½ tsp Ground coriander; ¼ tsp Ground turmeric; ¼ tsp Garlic powder; ¼ tsp Dried oregano; ⅛ tsp Salt; ⅛ tsp Black pepper; ½ cup Red enchilada sauce; 2 cups Chicken broth (Low-sodium); 1 cup Cannellini beans (drained and rinsed); 6 oz Chicken breast boneless skinless (cut into bite-size pieces); ½ cup Corn; 1 TBSP Lime juice; 2 TBSP Fresh cilantro (chopped); 2 TBSP Cheddar cheese (Shredded olive-oil-based); 2 wedges Lime (optional); ½ Jalapeño pepper (sliced optional); Fresh cilantro (optional); 2 slices Cantaloupe (or cubed); 2 pieces DD Banana Cream Pie

Chicken Enchilada Soup, Cantaloupe, Cucumber Water, DD Banana Cream Pie

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Prep Time: 15

Cook Time: 35

Servings:

Calories: 420kcal

Ingredients

Cucumber Water

24 oz Water
½ Cucumber thinly sliced
Ice cubes optional

Chicken Enchilada Soup

1 tsp Extra-virgin olive oil
¼ cup White onion finely chopped
½ Jalapeño pepper seeded and finely diced
¼ Green bell pepper finely diced
2 TBSP Fresh cilantro finely chopped
1 clove Garlic minced
½ tsp Ground cumin
½ tsp Ground coriander
¼ tsp Ground turmeric
¼ tsp Garlic powder
¼ tsp Dried oregano
⅛ tsp Salt
⅛ tsp Black pepper
½ cup Red enchilada sauce
2 cups Chicken broth Low-sodium
1 cup Cannellini beans drained and rinsed
6 oz Chicken breast boneless skinless cut into bite-size pieces
½ cup Corn
1 TBSP Lime juice
2 TBSP Fresh cilantro chopped

Toppings

2 TBSP Cheddar cheese Shredded olive-oil-based
2 wedges Lime optional
½ Jalapeño pepper sliced optional
Fresh cilantro optional

Cantaloupe

2 slices Cantaloupe or cubed

Dessert

2 pieces DD Banana Cream Pie

US Customary - Metric

Instructions

Prepare all ingredients as listed.
Combine the cucumber and water. Refrigerate while you prepare the meal. Serve over ice, if desired
Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the onion, jalapeño, green bell pepper, and fresh cilantro. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the garlic, cumin, coriander, turmeric, garlic powder, oregano, salt, and black pepper. Cook for 30 seconds, until fragrant.
Add the enchilada sauce, chicken broth, and ½ to ¾ of the white beans. Add the chicken and gently stir to combine.
Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
While the chicken cooks, add the remaining beans and ¼ cup of the hot soup broth to a blender or food processor. Blend until mostly smooth. Add a little more broth if needed to help it blend.
Transfer the cooked chicken to a plate or cutting board. Shred it using two forks, then return it to the soup.
Stir the blended bean mixture, corn, lime juice, and remaining fresh cilantro into the soup. Simmer uncovered for 5–7 minutes, stirring occasionally, until the soup is creamy and slightly thickened..
Serve the chicken enchilada soup topped with shredded cheese, optional lime wedges, sliced jalapeño, or cilantro.
Serve with cantaloupe, cucumber water, and leftover DD Banana Cream Pie.

Nutrition